Ingredients
Scale
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyere cheese
Instructions
- In a large pot, melt butter with olive oil over medium heat.
- Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 30-40 minutes.
- Stir in garlic and cook for another minute.
- Add beef broth, thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5 minutes.
- Ladle soup into oven-safe bowls, top with toasted bread and grated Gruyere cheese.
- Broil until cheese is bubbly and golden, about 3-5 minutes. Serve hot.
Notes
- You can substitute vegetarian broth for a veggie version.
- For extra flavor, add a splash of red wine during simmering.
- Use a crusty, day-old baguette for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop, Broiling
- Cuisine: French
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg